Fermenting at home

Fermenting Vegetables In a Warm Climate | 7 Tips To Succeed

Fermenting vegetables in a warm climate is a challenge. Common problems include mold and mushy veggies. However, it’s still possible to prepare great fermented vegetables, though you might need to try and see what works best in your circumstances. Here are a few factors to consider.

Temperature

A good temperature range for fermenting vegetables is around 68 to 72 (20 to 22 C). A few degrees more or less is probably okay. However, the higher the temperature the more challenging it becomes. Around 80 degrees (27 C) problems are hard to avoid.

What problems?

  • Mold or other unwanted microorganisms
  • Soft and mushy vegetables
  • Dark colored veggies

The warmer it is the faster it ferments.

Fermenting vegetables in a warm climate speeds up the process. At an ideal temperature, fermentation is completed in 7 days. But when it’s warmer maybe 3-5 days is enough before you need to refrigerate.

Veggies turning brown and mushy

7 tips to succeed

You need to be extra careful. One time, we prepared a new batch of fermented vegetables when the weather suddenly turned hot. We left the jars to ferment for too long so the veggies turned soft and mushy.

When room temperature rises above 77 (25 C), the risk of problems increases dramatically. But if you can get through the first couples of days of the fermentation then the vegetables will not be as sensitive.

How to keep the veggies cool during fermentation.

1. Turn on the air condition unit

This is a simple way to keep the temperature right, especially during the sensitive first few days of the fermentation process. After this, the acidity level will raise and protect the veggies.

2. Use a starter culture

Less problems using a culture starter

Highly recommended! This makes fermentation more stable and introduces bacteria that help protect the vegetables. A starter culture also lowers the pH (more acidic) faster, thereby protecting the veggies from mold.

3. Add more salt

Traditionally, much salt was used when making sauerkraut. A simple reason is that there were no fridges and salt preserved the veggies for a long time. So increasing the amount of salt is simple but effective. However, it’s a delicate balance. You don’t want too much salt either since it might prevent the growth of good bacteria. 2-3 tablespoons per quart veggies might be enough.

4. Use fresh celery juice as brine

Celery juice helps protect the vegetables from a main enemy – mold. If you have a juicer, then juice celery stalks and mix the juice with the starter culture . This way you have a great, protective brine to ferment in. The fermented veggies will not taste celery as the fermentation process transforms the taste.

Fermenting sauerkraut in a fridge

5. Fermenting in a fridge

Some have tried to ferment vegetables in a fridge that is set on cool, not cold. This might work quite well even if the temperature is cooler than ideal.

However, the low temperature will slow down fermentation so that you might need need 15 days until fermentation is complete. Taste the veggies to see when they are ready.

6. Cool down with water

Some have tried putting the jars to ferment in cool water. They even put re-freezable ice packs around the jars to keep them cool during the first 2-3 days. Clever!

7. Oxygen is bad

Oxygen is a main enemy of fermented vegetables as it promotes the growth of mold, yeast and other unwanted microorganisms. Therefore, make sure that the brine is completely covering the vegetables to block oxygen out. If you use a water lock, then make sure it’s always tight and will not let any air in. If you use mason jars, don’t screw the lid on too tight since pressure will build in the jars and the gas needs to escape. You can also open the lid for a second every now and then to let pressure out.

Fermenting in a warm climate is doable

If you are careful with hygiene, use a starter culture, and follow the principles outlined here you can succeed in preparing delicious fermented vegetables in a warm climate.